Banana cream cake

Ingredients:
0.75 cup white sugar
0.3 cup flour
0.25 teaspoon salt
2 cups milk
3 egg yolks, beaten
2 tablespoons butter
1.25 tea spoon vanilla extract
1 (9 cm) peeled, cooled
4 bananas, sliced ​​

Directions:
Preheat the oven to 350 degrees F.
Combine sugar, flour and salt in a saucepan. Gently remove the milk. Cook over medium heat, stirring frequently, until the mixture cooks and thickens. Continue cooking and stirring for another 2 minutes, then remove from heat.
Place egg yolks in a medium bowl; Stir in a small amount of warm milk until smooth and slowly pour the yolk mixture into the pan. Cook over medium heat, stirring occasionally, until mixture coats the back of a spoon, about 2 minutes. Remove from heat, add butter and vanilla and mix.
Fill bowl with ripe bananas; Pour the pudding mixture to cover it.
Bake in preheated oven for 12 to 15 minutes until cooked through. Let the cake cool completely on a wire rack and refrigerate the cake for at least 1 hour before serving.